Last summer, I read about a blogger, Jennie of In Jennie’s Kitchen, who lost her husband Mikey unexpectedly. You can read the “for Mikey” post here. Mikey loved creamy peanut butter pie and so food bloggers worldwide made peanut butter pies for their loved ones to help in Jennie’s healing process. Such a bittersweet memory forever engraved in my mind. When I heard of Jennie’s story and the pie for her husband Mikey it made me think about my own husband and how I’d never made his favorite pie.

I decided this would be the year I would make him his favorite pie – I guess Jennie’s story really hit home with me and her sweet words continue to ring in my mind. Hug them like there’s no tomorrow because today is the only guarantee we can count on. I did not have the courage to make the peanut butter pie for the man I love that day, but instead I promised myself I’d make his favorite pie one day. Well that day is finally here.

I have never made a key lime pie before, and it’s very sad because it’s my hubby’s favorite dessert. When I saw this Lemon-and-lime icebox pie with a chocolate graham-cracker crust recipe on the Homesick Texan blog I knew he would love it and I told myself I’d make it for his next birthday. I don’t know what I’d do without my husband. As corny as it sounds he truly does complete me. We are total opposites and yet we balance each other out, a ying and yang of sorts. We often forget to stop and smell the roses in this crazy thing called life. Often times it’s those who are closest to us that we take for granted and really shouldn’t. So this pie is a tribute to you babe. Te amo!

I dedicate this recipe to you on your 41st birthday. Happy birthday sweetie!

Directions:

To make the crust, preheat the oven to 350 degrees F and lightly grease a 9-inch pie pan. In a food processor or with a rolling pin, finely crush the graham crackers until they’re the texture of sand. Mix well the graham crackers with the cocoa, sugar, cinnamon, vanilla extract and salt. Stir in the warm, melted butter until a dark dough is formed.

Pat the dough into the pie pan, using your hands, a measuring cup or a spoon to get it even. Bake for 7 minutes and then let the crust cool for one hour.

To make the filling, in a blender mix together the cream cheese, sweetened condensed milk, lemon juice, lime juice, lemon zest, lime zest, cinnamon and vanilla extract. Pour into the cooled crust, and refrigerate covered with plastic wrap for at least 2 hours to set the filling.

Beautiful story. I read about Jennie and Mickey a while ago, and was struck by her strength and the deep sadness of her loss. And I love the way you tell your husband that he is your other half. We all need that in our lives. Delicious recipe. It´s in my to-do list. Thanks, Yvette.

Thank you perudelights. I was very nervous to even bring up Jennie’s story and her loss, but for some reason felt I had to share it. I don’t know if she’ll ever read this post, but just wanted to remind everyone to appreciate, love, and hug the ones we love. I printed this post for my hubby and he was truly touched by my story. His birthday was very special for the both of us

That pie looks really good. I love key-lime. I don’t know jenny’s story but so true are the words. I once made my husband’s favorite dessert- peach cobbler. It came out so good and I felt so proud of myself for all the work and love I put into it.
Thanks for sharing your story!

Why is it that we need a terrible “wake up call” to do what should be as natural as breathing or blinking? Yes, I know life gets in the way, work, deadlines, we’re multi-tasking. But your post and this beautiful act of kindness toward the people we love the most is a reminder to not take those closest to us–or life–for granted.

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Welcome to Muy Bueno

Hola, I'm Yvette. I was born and raised in El Paso, Texas. Now I'm a Tejana living in Colorado. I share plenty of home-style Mexican recipes served with a side of heartwarming family stories. I feel that food is one of the best ways to tie us to our past, our heritage, and memories. (read more)